Key Accountabilities

  • Food and beverage stock control in all bars and stores.
  • Computer operations control in points of sales systems.
  • Analysis of consumption data.

Reports to

  • Hotel Director, F&B Manger

Subordinate Personnel

  • None

Areas of Responsibility

  • In conjunction with the Provision Master, provides analysis of F&B stores consumption to handle the ordering of Food and Beverage as exact as possible.
  • Input in the computer all bar stock received.
  • Maintain the food inventory updated on a daily in cooperation with the Provision Master.
  • Carry out spot-checks on the hotel stores rotating stock-takes.
  • Carry out checks on storing operations on the pier.
  • Input in the computer all the requisitions.
  • Control and ensure that not a single item leaves the stores without requisition.
  • Accounts for any stock transfer between onboard locations.
  • Inputs physical bar stock counts into the computer system and analyze results highlighting the discrepancies for additional counts or reviews.
  • Hold minimum each second day a spot check on physical inventories held in the bars, food and beverage stores, galleys and cellars.
  • Monitors – controls tips and bonuses to bar staff.
  • Performs any other duty as requested by His/Her superiors.
  • Compiles a physical inventory routine for each food & beverage locations. Verifies level of inventory at least once a cruise or more are required, daily in the Crew Bar and any other bar with high variances.
  • Prepares a voyage report in the end of each cruise to be signed by the F&B Manager and send to the shore side office.
  • Day to day supervision and management of the responsibilities detailed above.
  • Spreading random audits and reconciliation´s over the voyage and moving forward with new computer installations and controls procedures, whilst tackling systems and financial control problems, as these occur.
  • Run end of the day on all bar point of sales workstations; distribute daily sales analysis reports as required.
  • Feed figures into spreadsheets format to carry out the control functions described above.
  • Review “undefined” accounts.
  • Tackle computer problems as these arise.

Appearance/Personal Hygiene

  • The appearance of the entire personnel on board the ship reflects the reputation and image of the company; therefore a great deal of emphasis is placed on a professional appearance. The Company expects you to maintain the highest standard of personal appearance.
  • Have a clean neat personal appearance.
  • Special attention to grooming, hygiene care and clean and proper uniforms and shoes.
  • Hair must be well groomed, neat and not extend over the shirt collar and always be kept clean.
  • A moustache is acceptable if kept neatly trimmed.
  • Big earrings and big necklaces are not to be worn on duty and more than one moderate size ring is not acceptable.
  • Smoking is not permitted while on duty.
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